Here’s the seasoning that David shared with Mac Powell of Third Day last Fri when they were at Target Center:

Dave’s Season-it
“Great on all meats”
2  tsp Paprika
1 tsp Garlic powder
1 tsp Onion powder
¼ tsp Red (Cayenne) Pepper powder
¼ tsp Black Pepper
½ tsp Oregeno powder
¼ tsp Chili powder
¼ tsp Salt
¼ tsp Curry
¼ tsp Yellow Mustard powder
½ tsp Splenda
1 tsp White Corn starch (prevents clumping)

Blackened Beef Stir Fry (from Better Homes and Gardens!)

Blueberry Pecan French Toast

http://www.bbonline.com/recipe/ravenhaven_al_recipe1.html

• homecooking.about.com/od/easter/Easter_Recipes.htm

Oh! Here is another website we just HAD to feature!

• www.marshmallowpeeps.com 

http://www.recipezaar.com/118317

2 cans great northern beans, rinsed
1 whole white onion, diced
1 cup frozen white corn
1 yellow bell pepper, diced
1 ½ cups fresh mushrooms, sliced
1 bulb fresh garlic, minced
1 small can chopped jalapenos
½ cup white wine
1 can chicken broth

2 tsps to 1T Cayenne pepper
2 tsp. cumin powder
1 tsp. coriander powder
1 tbsp. ground white pepper
3 tbsp. olive oil
1 lime, squeezed for juice
½ cup sour cream
½ cup shredded pepper jack cheese

Heat olive oil in large sauté pan to medium-high heat, and add garlic and onions.Sauté for 5 -10 minutes or until cooked.

In a large Dutch oven add chicken broth, cumin, coriander, ground white pepper, cayenne pepper, lime juice, and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the chicken, garlic and onion mixture, plus the corn, beans, jalapenos, yellow bell pepper, mushrooms, and white wine.

Cover and let simmer for approximately 30-35 minutes.

When finished, remove from heat and stir in the sour cream. Garnish with the shredded pepper jack cheese, and serve with crusty garlic bread

Mary Montoya  – Food Network’s “Ultimate Recipes” Finalist
Prep time: 20 min
Cook time: 15 min
Servings: 4

PEANUT SAUCE

¾ cup coconut milk

1T tamarind

3T sugar

2T peanut butter

2 tsp. fish sauce

1T red curry paste

BURGERS

1.5 lbs ground chicken

1T fish sauce

3 cloves garlic

2 shallots, diced

3 tsps. Tamarind

2T chopped garlic chives

2 tsp salt

6 sesame buns

Chinese or Napa cabbage

Bean sprouts

To prepare grill:  Hear outdoor grill to med-high or indoor grill to 325 degrees.

To make peanut sauce: Place coconut milk in saucepan. Bring to near boil and add tamarind, sugar, peanut butter, fish sauce and curry paste. Simmer until well blended.

To make burgers:  mix chicken, fish sauce, garlic, shallots, tamarind, garlic cloves, garlic chives and salt. Shape into 4 patties. Grill burgers for 4 -5 minutes on ea side or until juices run clear when pierced.

To serve:  Place each burger on sesame seed bun. Top with cabbage and bean sprouts. Spread peanut sauce on bun. Serve.

½ pound of hamburger

½ pound of chicken (cubed)

½ pound of pork tenderloin (cubed) or Italian Sausage

½ pound of Sirloin (cubed)

1 small onion

1 teaspoon of garlic powder

2 – 7 oz cans of Rotel tomatoes

3 teaspoons of salt

2 teaspoons of sugar

2 teaspoons of Worcestershire sauce

1 can of green chilies

1 can of Green Giant Sweet Corn

2 Tablespoons of chili powder

2 teaspoons of pepper

2 cans of HOT chili beans

1 Large can of tomato juice (32 oz.)

***add water to thin if needed

Brown hamburger, chicken, pork and sirloin. Then combined all ingredients in a big pot and cook on low heat for 1 hour (stirring occasionally).

1 can cream of coconut divided
1 lb peeled and deveined shrimp
1/4 tsp ground cayenne
1/2 tsp salt
2 cups all purpose flour
3 Tbsps heavy cream
2 Tbsps sherry
1 Tbsp flour
2 Tbsps water
Reserve 1/4 cup cream of coconut, in remaining cream of coconut add cayenne and salt, dip shrimp in coconut mixture then flour, repeat with all shrimp. Fry shrimp in hot oil until golden, drain. Heat 1/4 cup cream of coconut, heavy cream and sherry to boiling. Mix water and flour together, add to boiling mixture to thicken, serve with fried shrimp.
 

1 large yellow onion
quart of butter milk
gallon of canola or peanut oil.
corn meal
flour
salt and pepper
Paper towels and 049 or Fantastic for cleaning.

Cut a big yellow onion in to thin slices. Break apart.
Soak in butter milk with a spoonful of salt for at least 15 minutes.
Mix three handfuls flour and one handful cornmeal, a palm full of salt and a little pepper.
Heat up at least one inch oil in a wide frying pan.
When you drop a little onion in and it sizzles then the oil is hot enough.
Take a couple onion rings, shake off excess butter milk, dip in flour mixture and place in frying pan with oil.
When they are light brown remove and put on paper towels.
Work in small batches, just a few rings at a time. Put finished ones on a plate in the oven at 200 degrees.
Eat hot and enjoy.
Don’t forget to clean up!

 2007 cooking for dads